I have quite a few friends who, as you might imagine, toss their recipes and food ideas my way on a regular basis. One of my favorite people to do this is my friend, Mike, who sends me recipes to try on a regular basis, and has recreated some of his favorites from restaurants that no longer operate. A few months ago, he sent me his mom’s recipe for Southwestern Chicken Soup. I have to admit, it is utterly delicious. I was skeptical at first, because it involves jarred salsa, and that just didn’t sound all that great to me. Mike’s mom makes this with leftover turkey from the holidays, and so it is a staple in their celebrations.
This year, it became a staple in mine – so much so, that I just made it again yesterday for the third time in 6 weeks, but used black beans instead of cannellini. It is absolutely the best thing I could take to work with me right now, and it’s perfect for the days when I’m buried by launching a new site and don’t want to order takeaway. It’s also great for unexpected guests, foe whom I try to always have iced tea, cookies, and a meal on hand.
Check out this deliciousness, and let me know how much you like it.
Add this to your holiday repertoire. It's perfect for cold days, busy days, every days.
Empty the jar of salsa into a large sauce pan.
Cook for 2 minutes over medium-high heat.
Add the chicken, beans, broth, and cumin. Bring to a boil.
Reduce to simmer (med-low), and cook for 10 minutes, stirring occasionally.
Serve in bowls, topped with a sprinkle of onions and a dollop of sour cream.
I use creme fraiche instead of sour cream, most of the time.
I also use chips to scoop the soup, as well as hatch chili corn tortillas.